Up next in 10
Paula visits with the Russo brothers to learn how they make their homemade chicken sausage for their low-country boil. The brothers and Paula even whip up a low-country boil for their families.
This recipe is yummy and perfect to share with friends!
Russo's Low-Country Boil Recipe:
(feeds 6-8)
Ingredients
4 lbs. Large Georgia Wild Shrimp (26-30 count)
3 lbs. Chicken or Turkey Italian Sausage
12 Ears of White or Yellow Corn (halved)
5 lbs. Small Red Potatoes
6 Oz. Old Bay Seasoning
¼ cup salt
¼ cup White Vinegar
1½ Gallon Water
Directions:
1. In a large stainless steel outdoor cooker, combine water, salt, vinegar, and seasoning and bring to a boil.
2. Add sausage and potatoes, cover and cook for 10 minutes. Add corn, cover and cook for another 10 minutes.
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Dean today uh I've got another
0:05
surprise for you today uh you know I've
0:08
told you about the Russo Brothers
0:10
they're the king of seafood here in
0:12
Savannah Georgia I think their father
0:15
either their grandfather started their
0:17
Seafood business way back you know
0:20
around the turn of the century and uh
0:23
they also they don't deal in just
0:26
Seafood you know every good low country
0:28
ball has to have good sausage in it well
0:32
people around this area just adore their
0:34
homemade sausage and today they're going
0:38
to show us how they make that delicious
0:42
sausage and then naturally we're going
0:45
to throw it into a low country ball
0:51
[Music]
0:55
y'all this all started from my uncle
0:58
when I first started my catering
0:59
business uh I was buying my sausage from
1:01
my uncle and then after he passed away I
1:03
started doing on my own and he gave me
1:05
the recipe the seasonings that go in it
1:08
and uh my Aunt Joan taught me how to
1:10
make it and from then on it's just been
1:12
only thing we do is use our chicken
1:13
sausage in a low country boil I'm taking
1:16
I cut it when I buy this I buy boneless
1:18
skinless thy meat and it's not 100% so I
1:23
come back and I cut off all that excess
1:25
fat so it's not into sausage I've tried
1:28
the other stuff once before the other
1:30
type of sausage and it took me an extra
1:32
half an hour to clean all the grease out
1:33
of my cooker after I cooked my low
1:35
country so I decided I want to have
1:37
something that people would
1:39
really enjoy and I tell you I've had
1:42
more people confidence on these sausage
1:45
than I could ever imagine you know as a
1:48
saying if you see sausage being made at
1:50
the Sausage Factory you wouldn't want to
1:52
go through it but you'd want to see mine
1:54
being made cuz you'll see what goes in
1:56
it and we don't put all that filler in
1:58
there and that makes a big
2:00
difference we just about finish this
2:02
part of the
2:04
process now Jamie we're going to go
2:06
ahead and put the seasoning in after
2:08
we've already removed our fat and any
2:10
gristle or anything was on that meat and
2:12
after we do that we add a little bit of
2:13
water mix it well and then we'll put it
2:15
in the press and run it through our
2:18
skins then we take it we transfer it
2:20
into our press bucket these are all
2:23
natural skins and once we get these
2:27
on just let it rip
2:32
okay so now I'm going to make them up in
2:34
individual sausages uhhuh and uh I you
2:37
start off with the first one like so you
2:40
twist one come down to the next one and
2:42
I pinch off two that way I can always
2:45
twist in the same direction and I'll
2:47
leave a little space between them so I
2:50
can come back later and cut it at that
2:54
point all right this is good quality
2:57
sausage and the extra time and trouble
2:58
we put into it really makes a big
3:00
difference in our low country boil and
3:02
our customers have been loving it now
3:03
for over 33 years y'all I told y'all I'm
3:07
from Al beanie Georgia and when we would
3:09
get together with friends there it was a
3:12
fish fry cuz there's so many ponds there
3:15
to get good fresh
3:16
fish uh but I quickly discovered when I
3:20
moved to Savannah that if you went to a
3:23
friend's house a gathering it was going
3:25
to be a low country ball you know I've
3:27
done a lot of low country ball over the
3:29
years years on my show but I've never
3:31
done a famous
3:33
Russo uh Low Country ball so I can't
3:36
wait to see what all you do Vin we do
3:39
our was a little different the main
3:40
thing is that we start off with quality
3:43
yes okay Charlie brought us some nice
3:45
local shrimp we got some beautiful good
3:47
for Charlie 2630 count shrimp right here
3:49
from the store are beautiful and they're
3:50
gorgeous aren't they and the corn isti
3:53
we got we wish we'd had Silver Queen but
3:55
it's not that time of year and then
3:56
that's my fresh homemade Italian sausage
3:59
from
4:01
chicken wow and this is what sets yours
4:05
apart from everybody else here in town
4:07
because we're going to the store and
4:09
buying the sausage matter of fact one of
4:12
your your uh film crew here has had it
4:14
twice I just I just want to let y'all
4:17
know where we are today we're actually
4:20
at Vincent Russo's house and his wife
4:23
Monica live here on richardon Creek
4:25
y'all and this the same Creek that my
4:27
son Jamie lives on hi PA we've already
4:30
got the the water height we've already
4:32
had the salt uh uh in the in the cooker
4:36
now we're going to come in with this is
4:37
J seasoning what is J season it's like
4:40
it's I guess the most fam familiar name
4:42
would be uh like old B oh okay called J
4:47
have you ever heard of that Michael
4:48
that's what I used to get in a big 50 lb
4:50
Cas so once this starts boiling we'll
4:52
stir this up we put the Low Country so
4:54
tell me why there's not much water in
4:56
there cuz you don't need as much you
4:58
need less less it doesn't dilute it with
5:00
a lot of excess water in the pot you got
5:01
to put seasoning in one thing or another
5:03
and you put a lot of seasoning as you'll
5:05
see once we start doing it that's very
5:08
little really that's not but about I was
5:09
going to say no that's probably a cup
5:12
but it's Rich that you put in it's Rich
5:13
yeah so uh so guys y'all want to put
5:17
that yep thank you put that up there can
5:19
you get it okay we're going to put the
5:21
corn so that's our potato potatoes and
5:23
the Sausages and our sausage we're going
5:26
to let that cook and then we going to
5:27
end up putting the corn in next and the
5:29
thing behind Low Country Boil is they
5:31
used to call it you know frog Mo stew
5:33
and one thing another in the old days
5:35
South Carolina talk is it right they
5:37
they put it in a galvanized tub uhhuh
5:40
supposedly if you eat anything out of
5:41
galvanize a day it'll hurt you but all
5:43
right so we're going to cook this down
5:45
for a few minutes yeah and then we going
5:47
to come back and put the corn in okay
5:49
and then we're going to put the shrimp
5:51
now I've got to ask you this I've
5:53
noticed that your brother just stands
5:57
around with his hands in his pocket and
6:00
you know I've always said if when I
6:02
walked into the kitchen if y'all got
6:04
your hands in your pocket that means
6:06
you're not
6:08
working trust me let me tell you I'm
6:11
just Paul this is this is a catch up
6:13
because when Vincent started his
6:14
catering okay he started it at the
6:16
business okay it was a Friday like this
6:19
okay and he would take my best help and
6:21
I mean we got 40 customers all over the
6:23
store Vincent start about 12:00 cuz he
6:25
had to get all this stuff ready and I
6:27
there I night catering hard there I oh
6:29
and I'm left with all the stuff well he
6:31
takes off you know and so he comes back
6:33
and I and I'm happen to be by the store
6:34
about 8:00 he comes back I said y'all
6:36
threw already uh it was the wrong date
6:40
[Applause]
6:41
said yeah Paul I hope you don't believe
6:44
every no I hope you don't believe every
6:46
story he tells you here you know kind of
6:50
I'm not knowing what to believe my
6:51
brother does not lie he just keeps
6:53
talking when the truth runs
6:57
out okay I know a couple of guys now we
7:00
got that now the coin's the next thing
7:02
you want to have me the coin right here
7:03
behind you it to okay all right now we'
7:06
got that cooked down we're going to put
7:07
in a fresh corn I shook this this
7:09
morning well it's beautiful and I don't
7:10
use frozen corn that's another thing my
7:12
competitors did I know I don't like
7:14
listen Vincent said this going to take a
7:16
couple of minutes so we going to take a
7:18
break when we come back we're going to
7:20
put the shrimp in and we going to see if
7:22
Charlie Russo has finally done anything
7:24
to help the ca
7:31
[Music]
7:38
the space that you live in really
7:40
affects the way you feel so my first
7:42
recommendation is start by updating your
7:45
window treatments with Smith and Noble
7:48
Smith and Noble's beautiful handcrafted
7:50
blinds draped Shades and shutters are
7:53
custommade just for you and they offer
7:55
different service options to fit your
7:57
needs to get started today contact Smith
8:00
and Noble to get my special limited time
8:03
offer 25% off on your window treatments
8:07
plus free design consultation create a
8:10
space that you're going to love for
8:13
details about my special offer go to
8:16
Smith and noble.com
8:18
paaa that's Smith and noble.com
8:21
paala or call 1800
8:25
659
8:27
3300 that's 1 8006 59
8:35
[Music]
8:42
3300 well we're back y'all uh Vincent
8:45
our chef says everything is ready my
8:48
brother's brought the great Local 21
8:50
charie is passing you the shrim yes sir
8:53
he he's finally out of pocket
8:59
all right okay I'll take your trash just
9:02
a couple of minutes now how long you
9:03
cook your shrimp well what's the one
9:06
thing Paulie you don't see in a good
9:07
Chef's
9:08
Kitchen a timer right a clock and and
9:12
you never go usually when you start to
9:14
see it lose its complete opaqueness yeah
9:18
then it's time to take it out yeah I
9:20
don't I don't like to cook mine any more
9:22
than a couple 3 minutes that's what
9:24
it'll take a couple of minutes all right
9:25
boy get too cold come on Vin we'd be
9:27
hungry okay we're coming we're coming we
9:29
want to serve it hot uhhuh oh my
9:33
goodness oh get back here don't you get
9:35
away all right run away sausage oh my
9:39
God these are my cups when I had my
9:41
catering business uhhuh see what it says
9:43
on the back things I like best are
9:47
illegal and and Vince is
9:51
cooking what's say illegal what illegal
9:54
I like best are illegal immoral and
9:56
Vince is
9:58
cooking you
10:00
drinking I'm
10:02
fine all right this is this is what I've
10:05
been waiting on right
10:06
here thank you
10:08
Bubba I'm going get a play too you want
10:11
to play no
10:13
wow you down with everybody okay oh my
10:16
goodness look in there look at that
10:19
that's delicious like that it is
10:23
delicious no fat in it either is it and
10:25
potato fennel seed in it I have finnel
10:28
uh nine different seasoning no
10:30
preservatives and uh I stand over the
10:33
grinder and I and you'll see with a
10:35
little Cliff we did I trim off any and
10:37
all excess fat number one thing it does
10:40
it doesn't put a lot of extra oil and
10:41
grease in there like you have over the
10:43
average sausage I mean you can cut the
10:45
average sausage in half and you won't
10:46
see like Paula just showed you pure
10:49
chicken or pure beef right on through it
10:51
right you'll see a lot of fat so the
10:52
this keeps it from being oily and and
10:55
like Michael said you know I never
10:56
thought about it but when the shrimp
10:59
greasy it makes them very hard to peel
11:01
right right right thank you Charlie
11:03
right
11:04
welcome how many different uh types of
11:07
shrimp did you say there was there's
11:09
over two there's over 288 different
11:11
kinds of shrimp I can't believe that but
11:14
your Georgia whites and your Texas
11:15
whites bring the highest price on the
11:17
market do they yeah yeah well the the
11:21
wild Georgia Shrimp I know are just
11:24
incredible mhm they're succulent and
11:28
incredible
11:30
um do you guys ever I know y'all think
11:33
about your mom and daddy and and the
11:36
work and the struggle and the
11:38
pain that they went through
11:41
for y'all children to have what you have
11:44
today sure sure wouldn't they be proud
11:47
of y'all every day I think
11:48
of potato and uh that keeps me going too
11:53
cuz being with
11:55
y'all kind of it's it's it's been so
11:59
nice because you know what y'all stand
12:02
for and what my family and I stand for
12:05
is um close together close very close
12:09
together it's all about family M and
12:12
friends that become like family
12:15
right so I can't thank y'all
12:18
enough guys and Monica to have us here
12:22
to your home today and and share the
12:25
laughs and the food with us we enjoyed
12:27
it we had a great time we'll see y next
12:29
time thank you best dishes and
12:33
love Jamie can you get a shot of
12:35
everything I just want everybody to see
12:38
how incredibly beautiful
13:28
oh smoked sausage that I normally use in
13:32
my low country balls when I'm doing them
13:34
but hopefully this gave you some new
13:36
ideas and you know there's always more
13:38
than one way to do things so until next
13:42
time y'all love and best dishes to you
13:44
and
13:46
yours the space that you live in really
13:49
affects the way you feel so my first
13:51
recommendation is start by updating your
13:54
window treatments with Smith and Noble
13:57
Smith and& Noble's beautiful handcrafted
13:59
blinds draped Shades and shutters are
14:02
custom made just for you and they offer
14:04
different service options to fit your
14:06
needs to get started today contact Smith
14:09
and Noble to get my special limited time
14:12
offer 25% off on your winter treatments
14:16
plus free design consultation create a
14:19
space that you're going to love for
14:22
details about my special offer go to
14:25
Smith and noble.com
14:27
slpa that Smith noble.com Paula or call
14:32
1800
14:34
659
14:36
3300 that's 1 800 659 3300
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